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Thursday, May 29, 2008

I always be like this, when someone ask me about the recipe, I really want to make it. So, this one is the request from Thai woman who move to Australia and she really want to make it at home. I adjust the recipe so all the ingredients can be found easily and yes delicious. If you have a chance to come to Thailand you should try this dish but if not, you can make it at home (by following my recipe…Ha ha). This recipe can make about 50 pieces and you can easily use your gill pan (I use it with a great result, so I can prove that you can make this recipe at home). I suggest use non-stick pan when boiling the coconut cream and when making the spicy peanut sauce (satay sauce), because the coconut cream can stick to the pan and burn easily.

Note: The Nahm Prik Pao (Thai chili paste) taste is different from brand to brand so you can adjust the sauce to suite your taste.

Pour the boiled coconut milk (while still hot) into the curry mixture, whisk until combine and the sugar dissolve.

Toss pork strips with marinade, cover with cling film and refrigerate for 3 hours

After 3 hours, thread pork strips onto the skewers and grill or you can keep the pork satay well cover in the fridge until ready to use (or you can keep the satay well cover in the freezer, up to 1 month, defrost the satay before use).

Spicy Peanut Sauce

(satay sauce)

300ml

coconut cream

100 g

Roasted peanut (or you can use crunchy peanut butter)

100-120 g

Palm sugar (or brown sugar)

25 ml

Fish sauce (nam pla)

25 ml

Distilled vinegar

50 g

Nahm Prik Pao (Thai chili paste)

Put150 ml of coconut cream in small pan, bring to boil.

Put the boiled coconut milk (while still hot) and roasted peanut (or peanut butter) into the food processor, process until fine and well combine.

Pour the coconut and peanut mixture into the pan, bring to boil then add the palm sugar and stir until the sugar dissolve. After the sugar dissolve, pour the Nahm Prik Pao (Thai chili paste), Fish sauce (nam pla) and Distilled vinegar into the sauce, whisk until combine. Let the sauce boil until thicken a bit; adjust the taste by adding more sugar or fish sauce.

Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved. When the sauce boils, remove from the heat.

Wednesday, May 28, 2008

I really prepared this month, because I don’t want to be late again. It took 2 days for me to finish this cake and the result worth it. I never make the opera cake before, so this first attempt for Opéra was fun. But you can see that I make some cake that need a lot of preparation before on this month, so I will be better when making Opéra (Gâteau Moka – Patiserie Style Coffee Buttercream Cake

And Delice aux Myrtille (Cake with Blueberry buttercream)). This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion. The recipe is long, but please read it carefully before saying that you don’t want to try it because when making it, the Opéra doesn’t hard as it sound. I use the ring to cut the cake into small individual cake; you can follow my method or just make a simple one. And I use sweeten cranberry for decoration (it adds a little tanginess too).

A Taste of Light: Opéra CakeServe the cake slightly chilled. This recipe will yield approximately 20 servings.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)•parchment paper•a whisk and a paddle attachment for a stand mixer or for a handheld mixer•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature2 tbsp. (30 grams) granulated sugar2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)2 cups icing sugar, sifted6 large eggs½ cup (70 grams) all-purpose flour3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

2 cup (100 grams) granulated sugar½ cup (60 grams) waterseeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)1 large egg1 large egg yolk1¾ cups (7 ounces; 200 grams) unsalted butter, at room temperatureflavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (124◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.4.Gently fold the whipped cream into the cooled chocolate to form a mousse.5.If it’s too thin, refrigerate it for a bit until it’s spreadable.6.If you’re not going to use it right away, refrigerate until you’re ready to use.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

For the glaze(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.3.Place the cake into the refrigerator for 30 minutes to set.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Monday, May 26, 2008

This is soft and rich bread, due to the cream in the dough. If you always have whipping cream in your fridge, I wish you try this recipe. I find this recipe on the web from the cakechef (this website has a lot of good looking recipe with step by step how- to, the only down side is the quantity is quite a lot). I make some adjustment on quantity and the how-to, to suitable for home baking. The dough is very easy to work with (many people ask me about using mixer for bread making, but I just don’t know how to tell them, because I really love knead the bread by hand, it’s easy for this small quantity).

Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together.

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl and cover with cling film. Put the bowl in the refrigerator and rest overnight.

Preheat the oven to 180°C. Take the bowl out of the refrigerator; take the dough out of the bowl. Gently press down the dough and cut the dough into 12 pieces, let the dough rest for 15 minutes. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough.

Saturday, May 24, 2008

You may know that I love mascarpone cheese, and that the reason of my passion for Tiramisu, so it will be great to have another Tiramisu in my collection, in a cupcake form. This recipe is an adaptation from ................ have to say that the original recipe uses less Mascarpone cream (or not enough for me) but if you want to fell like having a cup of Tiramisu, lot of cream is in need. I don’t have Masala so I use Kahlua® instead (ok, I have to tell you I like Kahlua®, I can have it by its own, so it’s good to use any liqueur that you like to drink on you food). So now Tiramisu is in a form of cupcake, it’s easy to make, and more important, it’s easy to eat too.

Tiramisu Cupcake with Mascarpone cream

Makes 12 standard size cupcakes

For cupcake

1 cup

All purpose flour

1 tsp

Baking powder

½ tsp

Salt

2

Eggs, separated

¼ cup

strong black coffee

1 tbsp

Kahlua® or other brand coffee liqueur

¾cup

Sugar

Pinch of salt

For sprinkling

Kahlua® or other brand coffee liqueur

For mascarpone cream

4

Egg yolks

2 tbsp

Sugar

2 tbsp

Kahlua® or other brand coffee liqueur

460g

mascarpone

For decoration

Chocolate coated coffee bean

Dark chocolate to grate

1. Preheat oven to 350°F.

2. Mix flour, baking powder, and salt together and set aside.

3. Beat egg yolks with ½ cup of sugar until very thick and creamy. Gradually add coffee and Kahlua® or other brand coffee liqueur beating continually. Gradually fold dry ingredients into mixture, using a whisk, set aside.

4. Beat egg whites with salt until they start to form moist peaks and gradually beat in remaining 1/4 cup sugar. Continue beating until egg whites are stiff but not dry.

5. Spoon batter into 12 cupcake papers, filling about 2/3 full. Bake for about 20 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.

4. When cupcakes are cool, you can poke tops with a fork a few times and sprinkle a tablespoon of Kahlua® or other brand coffee liqueur over each cupcake.

7. To make the mascarpone cream: beat egg yolks with sugar until they are light and fluffy. Beat in Kahlua® or other brand coffee liqueur. Gradually add mascarpone, beating continually. Pile cream on cupcakes, decorate with chocolate coated coffee bean and sprinkle with chocolate.

Thursday, May 22, 2008

I really want to try this recipe for a long time, or at the time that I got this book: ............. This bread is cute and it’s delicious too, the taste of sweeten bread go very well with sweet cream and strawberry (I have to admit that I got a tangy strawberry but if you can find a sweet one, this bread will be very good). The dough is easy to work with too, even you don’t want the filling the bread is great on its own. I make this recipe for many times because my family love the soft texture of this bread.

Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.

Preheat the oven to 180°C, and butter the muffin pan. Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. Gently presses down the dough into the muffin pan to form a cup.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.

Tuesday, May 20, 2008

This cake is for the fruit and butter lover the tangy from the blueberry and richness from the butter and almond from biscuit d’amandes are getting along very well with each other, plus it’s not complicate to make. The original recipe is from ベーシックは美味しい―オーボンヴュータン河田勝彦の菓子by 河田勝彦(Basic delicious cake (and pastry) from AU BON VIEUX TEMPS by Katsuhiko Kawada) But I didn’t have raspberry at hand so I make some change, and the result is still great (I feel a little excited when making it). Due to the fact that this cake use cornstarch instead of wheat flour so, it’s gluten free. This Biscuit d’amandes is easy to make than the one in Gâteau Moka – Patiserie Style Coffee Buttercream Cake , and the blueberry buttercream is easy too, (because all you have to do is mix all the ingredient together). I suggest you make the color almond (it takes a little time to make), not only for decorating but the crunchiness from it can give the cake a good contrast.

Mix almond powder and sugar in a large bowl, pour the egg white in the bowl and mix to form a paste.

Pour the (A) into the almond mixture and mix until combine.

3. Make the meringue by beating the egg white and sugar together until stiff peak form. 4. Pour the melted butter into the batter, and fold to combine. 5. Put the corn starch in the almond mixture fold to combine. 6. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air. 7. Pour the batter into prepared pan, and put into the oven 8. Bake for 25-30 minutes or until golden.

Blueberry Buttercream

200 g

Unsalted butter

80 g

Sugar

200 g

Blueberry puree (make by processing the blueberry in the food processor or blender)

1. Beat the butter and sugar until creamy and light in color; add the Blueberry puree and mix to combine.

*If using commercial puree, you can reduce the sugar to 60 g.

Colored almond

12

Almond (without skin)

Water (just enough to mix the almond and color)

Red color

Preheat the oven to 180°C

Chop the almond into small pieces.

Mix the almond with color and water, and roast in the oven for 5-7 minutes or until dry.

Assemble

Cut Biscuit d’amandesinto 3 pieces (about 11 X 3.5 inches).

Spread the blueberry buttercream between cake layers and over top and sides.

Friday, May 16, 2008

I really like white chocolate, and I know many of you love it, too. There are a lot of white chocolate in this muffin, so I think, you may want to try some.

The taste of this muffin is base on the white chocolate, I suggest you the brand that you really like. This muffin is not too sweet (I let the sweetness from the chocolate be the hero), you can add more sugar if you like (up to 60g). Every time that I make this muffin, I can control myself, I always pop the white chocolate chunk in my mouth (so, I’m sure that, my muffin has less chocolate than yours but still delicious.. Ha Ha)

White Chocolate Chunk Muffin

Makes about 7 muffins

180 g

Cake flour

½ tsp

Baking powder

180 ml

Milk

100 g

Unsalted butter

60 g

Sugar

1

Egg

½ tsp

Salt

100 g

White chocolate (chopped)

Sliced almond

Preparation:

Preheat the oven to 200°C

Place the paper cup into the muffin pan.

Sift together flour, baking powder and salt.

In a large bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the egg and beat well after addition.

Add the flour in 3 parts, alternating with the milk; add the chocolate chunk with the final addition of flour, beating well after each addition.

Spoon the batter into the cups, sprinkle with the sliced almond.

Bake until the tops spring back when lightly touched, about 20-25 minutes.

Remove the muffins from pans and cool on a rack or enjoy while still hot.